Creamy mushroom soup
with thyme, onion, potato and coconut cream
A fantastic combination of flavours with the sautéed mushrooms giving it its characteristic colour and the fresh thyme its aroma. The coconut cream and potato add the creamy touch.
Nice and quick!
wheat, celery, soya, gluten
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Wash the mushrooms and pat them dry. Cut them into thick slices. Peel the onion and garlic. Finely chop the onion, garlic and celery. Wash and peel the potato and cut it into small cubes, so it cooks quickly. Dissolve the broth in 750ml of hot water. Remove the thyme from its branch.
Heat 1 tablespoon of olive oil in a medium-size pot and sauté the mushrooms on both sides until browned. Reserve a few slices to decorate the dish at the end. Add another tablespoon of olive oil and sauté the onion, garlic and celery for approx. 3 minutes. Season to taste. Add the thyme, potato and hot broth. Bring it to a boil and let it simmer for 15 minutes. Use a hand blender to blend it to a smooth cream. Add the coconut cream and soy sauce and let it cook for another 5 minutes. Season to taste.